Melt butter, add onions and garlic, sauté until soft without giving any colour Add rice and sauté lightly
Deglaze with white wine, stir frequently. Add vegetable stock little by little, ensuring to stir frequently
When rice is almost done add the vegetables. Mix in well, add cream and cheese, season to taste
Pour mixture into a flat tray, allow to cool down. Use about 100 gram of brown rice mix and shape into a Pattie about 2 cm thick
Place flat sides into bread crumbs, press lightly
Place the rice rissoles onto a hot grill and colour evenly on both sides
Remove from fryer, place onto a paper towel to remove any excess oil, place in serving trays Serve tomato-onion salsa on the side
Per Serving (excluding unknown items): 245 Calories; 5g Fat (19.0% calories from fat); 7g
Protein; 40g Carbohydrate; 3g
Dietary Fiber; 7mg Cholesterol;
813mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.
1 kilogram onion, chopped fine
100 grams garlic crushed
2 litters white wine
10 litters vegetable stock
1-kilogram lentils, cooked
1-kilogram carrots diced frozen
1 liter cream uht
500 grams parmesan shredded
500 grams mozzarella shredded
5 grams salt and pepper
1 kilogram bread crumbs
Heat oil, lightly sauté onions and garlic.
Add vegetables and sauté lightly
Add beef stock and bring to the boil.
Add cooked dice beef and rice noodles before serving
Season to taste
Garnish with sesame seeds
Per Serving (excluding unknown items): 232 Calories; 14g Fat (52.8% calories from fat); 4g
Protein; 24g Carbohydrate; 3g
Dietary Fiber; 23mg Cholesterol;
383mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat.
1 kilogram butter
3 kilograms onions, peeled and chopped
1 kilogram garlic, peeled and chopped 1 kilogram ginger, crushed
1 kilogram curry paste
200 grams garam masala
50 grams chili paste 8 kilograms chick peas, soaked overnight and drained 6 kilograms potatoes, peeled and cut
2x2cm
10 litre vegetable stock salt and pepper
1 litre yoghurt, natural
2 kilograms tomato, diced, seedless
1 bunch coriander, chopped
Slice eggplant, season with salt and pepper
Dust with flour, place in the liquid egg and crumb them with the bread crumb/parmesan mix
Fry eggplant until golden brown
Place eggplant on a baking tray
Place a spoon of Neapolitan sauce on each eggplant and cover with grated mozzarella
Bake in a pre-heated oven until cheese has melted giving it a golden-brown appearance
Place in serving dish, garnish with chopped parsley
Per Serving (excluding unknown items): 199 Calories; 5g Fat (22.0% calories from fat); 9g
Protein; 30g Carbohydrate; 4g
Dietary Fiber; 150mg Cholesterol;
259mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
15 kilograms eggplant, sliced 2cm thick
10rams salt and pepper
1kilogram flour
3litres egg, pulp
1kilograms bread crumbs, fine1 kilogram parmesan shredded
1litres Neapolitan sauce
2 kilograms mozzarella shredded, grated
40 grams parsley, chopped
Soak chick peas overnight, cook and chop roughly
Heat oil, add onions and garlic, sauté until soft
Add all ingredients into a large bowl and mix well
Add bread crumbs and mix in well until you reach required consistency
Shape balls to desired size and flatten them into patties
Fry patties until golden brown on both sides
Serve with yogurt mint sauce on the side
Per Serving (excluding unknown items): 136 Calories; 6g Fat (36.5% calories from fat); 4g
Protein; 17g Carbohydrate; 1g
Dietary Fiber; 51mg Cholesterol;
260mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
3 kilograms onion, chopped fine
300 grams garlic crushed
24 each egg
100 grams parsley, chopped
40 grams coriander ground dried
100 grams cumin ground dried
5 grams salt and pepper
5 grams cayenne pepper
125 millilitres lemon juice
50 grams baking powder
2 kilograms bread crumbs
Heat olive oil, sauté onions and garlic until soft
Add chili paste, cumin and coriander, roast lightly for 2-3 minutes
Add diced sweet potato, capsicum, zucchini and roast lightly
Add 4 bean mix and crushed tomatoes, bring to the boil
Simmer until right consistency reached
Season to taste
Garnish with chopped coriander before serving
Per Serving (excluding unknown items): 45 Calories; 2g Fat (46.0% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
250 millilitres olive oil 2 kilograms onion, peeled and chopped 500 grams garlic crushed
250 grams chilli crushed
100 grams cumin ground dried
100 grams coriander ground dried
2 kilograms sweet potato, diced
2cmx2cm
2 kilograms capsicum red, diced
2cmx2cm
2 kilograms zucchini, diced
2cmx2cm
9 kilograms four bean mix, tinned
6 kilograms tomato crushed
5 grams salt and pepper
30 grams coriander, chopped